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Vegetable Soup with Prawns or Shrimp

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Source: Burt Wolf's Table

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Active Time:  20 Minutes
Total Time:  25 Minutes
Yield:  Makes 4 servings

RECIPE INGREDIENTS

For the Soup:

1 tablespoon vegetable oil

1 cup carrots, cut into small pieces

1 cup fresh or frozen peas

1 cup tomato, cut into small pieces

1 cup zucchini, cut into small pieces

4 cups chicken broth

For the Shrimp:

1 tablespoon vegetable oil

1 clove garlic, thinly sliced

12 medium uncooked prawns or shrimp, shelled and cleaned

2 tablespoons minced fresh basil, or 1 tablespoon dried

1 red bell pepper, thinly sliced

Juice of 1 lemon

Freshly ground black pepper, to taste

12 coriander leaves, for garnish

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DIRECTIONS

TO MAKE THE SOUP: In a saucepan over medium heat, warm the oil. Then add the vegetables, stir, and cook for 5 minutes. Add the chicken broth, and simmer for 5 minutes.

TO MAKE THE SHRIMP: In a frying pan over medium-high heat, warm the oil. Then add the garlic, prawns or shrimp, basil, red pepper, lemon juice, and pepper. Stir-fry for 2 minutes, or until the shrimp are cooked.

Place 3 shrimp and some of the basil and peppers on one side of a larger serving plate. Garnish with coriander leaves. Pour the soup into a small cup or mug and place the soup on the serving plate next to the shrimp.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Makes 4 servings

Calories:

182

Fat. Total:

Fiber:

Carbohydrates, Total:

16g

Sodium:

216mg

% Cal. from Fat:

40%

Cholesterol:

27mg

Protein:

13g

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Vegetable Soup with Prawns or Shrimp

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